- 4
- 45 mins
Ingredients
- For Steaks:
- 1 1/4 lb ground chuck
- 1/4 cup minced fresh parsley
- 2 Tbsp minced scallions
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 Tbsp all purpose flour
- For the Sauce:
- 1 Tbsp olive oil
- 2 cups sliced onions
- 1 tsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp tomato paste
- 2 cups low sodium beef broth
- 1/4 cup dry red wine
- 3/4 tsp kosher salt
- 1/2 tsp dried thyme
- For Cheese Toasts:
- 4 slices Italian baguette cut diagonally 1/2" thick
- 2 Tbsp unsalted butter, room temp
- 1/2 tsp minced garlic
- Pinch of paprika
- 1/4 cup shredded swiss cheese
- 1 Tbsp shredded parmesan
- Minced fresh parsley & shredded parmesan for garnish
Preparation
Step 1
Combine ground chuck, 1/4 cup parsley, scallions, salt, and pepper. Divide evenly into 3/4 to 1 inch thick oval patties. Place 2 Tbsp flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
Heat oil in saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan. Add onion and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute until paste begins to brown, about 1 minute. Sprinkle mixture with reserved tsp of flour; cook 1 minute. Stir in broth, wine, salt and thyme.
Return meat to pan; bring sauce to a boil. Reduce heat to medium low, cover and simmer 10 minutes.
Preheat oven to 400.
Place bread on baking sheet. Combine butter, garlic, and paprika; spread on 1 side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until crisp and cheese is bubbly, 10-15 minutes.
Serve steaks on cheese toasts with onion sauce ladled over. Garnish with parsley and parmesan.